14.5# 2-row
2# Vienna Malt
1# CaraMunich® II
1# German Dark Munich
0.75# Chocolate Malt
Mash @154F
Fredericton water; no additions
90min boil
0.85 oz Galena (Pellets, 10.5 %AA) @60 min.
1 oz Goldings (Pellets, 4.8 %AA) @15 min.
1 oz Goldings (Pellets, 4.8 %AA) @2 min.
Fermenter 1; Nottingham yeast
Fermenter 2: S-Fermentis S-04
yield: 11 US gallons total
Expected O.G. = 1046
Edit: Actual O.G = 1047
Both came out very well, the one with S-04 has greater residual sweetness/caramel notes, and the other has a roastier, drier character.
I'm going to run this one again, but swap the late addition hops for fuggles and double the amount, as well as adding a dry-hop.
Very good stuff - the low temperature you used (you mentioned 15C) did very well to tame the two english yeasts. I'll be using lower temperatures for those in the future.
Kyle, looks like you're trying to dial in your house brown ale. I liked the one you brought at the meeting on Saturday.
Just curious, any specific reason why a 90min boil?
Perhaps you always do a 90min boil and I never noticed.
Pliny, your are right on that RE: house brown ale.
I did a 90 minute, very aggressive boil on this one to promote kettle carmelization - that nice deep caramelly character without it being cloying. Normally I do 60 min boils
The rerun with Fuggles at the end was good, but the candy-like qualities that shone through with the Goldings were masked.
Re-ran also with more chocolate barley malt and a bit of chocolate wheat malt: was a little heavier than I'd like in a brown ale
Recipe posted at beginning of thread, with s-04 is now my House brown ale
Do you prefer S-04 over Nottingham?
Ever try WLP002?
With cool fermentation temps, my favorite yeast is the 04. With this recipe: I've tried 04, 05, 1056, Nottingham & Windsor. Haven't tried the other, though I'll probably fire a new yeast in one carboy from time to time.